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hints
When making mayonnaise, put all the ingredients, except the oil into the liquidiser.
Then with the machine running, pour the oil into the filler cap and let it run through.
Thick mixtures, eg pates and dips, may need scraping down. If it's difficult to
process, add more liquid.
When crushing ice, add 15mls (1tbsp) water to 6 ice cubes. Use the pulse control.
important
Allow hot liquids to cool before blending in the liquidiser – if you haven't fitted
the lid securely and it comes off, you could get splashed.
To ensure the long life of your liquidiser, never run it for longer than 60 seconds.
Switch off as soon as you've got the right consistency.
Don't process spices - they may damage the plastic.
The machine won't work if the liquidiser is fitted incorrectly.
Don't put dry ingredients into the liquidiser before switching on. If necessary, cut
them into pieces; remove the filler cap; then with the machine running, drop
them through one by one.
Don't use the liquidiser as a storage container. Keep it empty before and after
use.
Never blend more than 1
1
⁄
litres (2pts 12floz) - less for frothy liquids like
2
milkshakes.
choosing a speed for all functions
tool/attachment
function
knife blade
Cake making
Rubbing fat into flour
Adding water to combine
pastry ingredients
Chopping/pureeing/pates
whisk
egg whites
egg & sugar for fatless sponges
cream
dough tool
yeasted mixes
discs - slicing/
Firm food items such as carrots,
shredding/
hard cheeses
chipping
Softer items such as cucumbers,
tomatoes
citrus press
Citrus fruits
centrifugal juicer
Fruit and vegetables
liquidiser
Lighter blending eg. batters, milkshakes
Soups, sauces, pate and mayonnaise
multi mill
All processing
maximum capacities
Shortcrust pastry Flour wt
Yeast dough Flour wt
One Stage Cake Total wt
Chopping meat Total wt
liquid with canopy
Twin geared whisk
using the attachments
see chart above for speed of each attachment.
knife blade/
dough tool
The knife blade is the most versatile of all the
attachments. The length of the processing time will
determine the texture achieved. For coarser textures use
the pulse control.
Use the knife blade for cake and pastry making,
chopping raw and cooked meat, vegetables, nuts, pate,
dips, pureeing soups and to also make crumbs from
biscuits and bread. It can also be used for yeasted
dough mixes if the dough tool is not supplied.
Use the dough tool for yeasted mixes.
hints
knife blade
Cut food such as meat, bread, vegetables into cubes
approximately 2cm/3/4in before processing.
Biscuits should be broken into pieces and added down
the feed tube whilst the machine is running.
340g/12oz
500g/1lb 2oz
1.5Kg/3lb 5oz
600g/1lb 6oz
1.5litres/2pts 12fl.oz
6 egg whites
When making pastry use fat straight from the fridge cut into 2cm/3/4in.cubes.
Take care not to over-process.
dough tool
Place the dry ingredients in the bowl and add the liquid down the feed tube
whilst the machine is running. Process until a smooth elastic ball of dough is
formed this will take 60 - 90 secs.
Re-knead by hand only. Re-kneading in the bowl is not recommended as it may
cause the processor to become unstable.
twin beater geared whisk
Use for light mixtures only eg egg whites, cream,
evaporated milk and for whisking eggs and sugar for
fatless sponges. Heavier mixtures such as fat and flour
will damage it.
using the whisk
1 Fit the drive shaft and bowl onto the power unit.
2 Push each beater securely into the drive head
3 Fit the whisk by carefully turning until it drops over the
drive shaft.
4 Add the ingredients.
5 Fit the lid - ensuring the end of the shaft locates into the
centre of the lid.
speed
6 Switch on.
1 – 8
hints
5 – 8
Best results are obtained when the eggs are at room temperature.
Ensure the bowl and whisks are clean and free from grease before whisking.
1 – 5
6 – 8
maxi-blend canopy
8
When blending liquids, use the maxi-blend canopy with
8
the knife blade. It allows you to increase the liquid
5 – 8
processing capacity from 1 litre to 1.5 litres, prevents
5 – 8
leaking and improves the chopping performance of the
blade.
5 – 8
1 Fit the drive shaft and bowl onto the power unit.
2 Fit the knife blade.
1 – 5
3 Add ingredients to be processed.
1
4 Fit the canopy over the top of the blade ensuring it sits
8
on the ledge inside the bowl
the canopy, hold by the centre grip.
8
5 Fit the lid and switch on.
8
slicing/shredding discs
reversible slicing/shredding discs - thick
thin k
21
Use the shredding side for cheese, carrots, potatoes
and foods of a similar texture.
Use the slicing side for cheese, carrots, potatoes,
cabbage, cucumber, courgette, beetroot and onions.
fine (Julienne style) chipper disc k
Use to cut: potatoes for Julienne style French fries; firm
ingredients for salads, garnishes, casseroles and stir
fries (eg carrot, swede, courgette, cucumber).
extra coarse shredding disc k
Coarsely shreds cheese and carrots.
rasping disc k
Grates Parmesan cheese and potatoes for German
potato dumplings.
standard chipper disc k
Use to Cut: potatoes for thin French fries; firm
ingredients for salads and dips (eg carrot, cucumber).
safety
Never remove the lid until the cutting disc has
completely stopped.
Handle the cutting discs with care - they are
extremely sharp
3
k b
.
k c
. Do not push down on
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23
24
25
k b
k c
,
k
20
k
21
k
22
k
23
k
24
k
25
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